Heat the oil in a small saucepan over medium heat. Add the onion and fennel and cook for 3 minutes. Stir in the rice and cook for 1 minute.

Add the water, orange juice concentrate, and salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the water is absorbed and the rice is tender. Stir in the almonds and currants.

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